Steak & Kidney Pie
This savory pie is a traditional way of preparing meat from parts of the animal that are not suitable for roasting. By cooking the meat into a dish that is hermetically sealed with pastry, it can also be easily transported.
- Pastry for 9-inch double pie crust
- 1 lb. lean stewing beef trimmed and cubed
- 1 lb. ox kidney cored and chopped
- 2 tablespoons salt and freshly ground pepper
- 2 tablespoons butter
- 1 tablespoons oil
- 1 large onion chopped
- 1 cup beef stock
- Milk for brushing
- Heat oil and butter together in pan.
- Toss the steak and kidney in seasoned flour, then fry in hot butter and oil until well browned. Put mixture on a plate.
- Add onion to remaining butter in the pan and fry gently until slightly gold.
- Add meat back to pan and pour in beefstock, slowly bringing to a boil.
- Lower heat, cover and simmer for 1 to 2 hours, stirring occasionally until meat is tender.
- Remove from heat; leave the mixture to stand until it is completely cold.
- Roll out half of the pastry on a floured surface, then use it to cover a lightly greased 9-inch pie plate. Trim away excess pastry. Roll out remaining pastry to make a lid.
- Pile on the cold meat with sufficient gravy in middle and moisten the edges of the pastry with water.
- Cover with the pastry lid, pushing edges together to seal, and flake by cutting with the back of a knife.
- Flute then stand pie on a baking sheet. Brush with milk and bake in oven for 25 to 30 minutes, or until golden brown.